Clean Eating Burrito Bowl


Burrito Bowl2I have an obsession with what I call “burrito bars.”  Places like Subway, but only they serve burritos!  Like Chipotle, Moe’s, Bluecoast Burrito, Flying Burrito…and I love to make my own burrito bowl at home (and it is healthier)!  You can add anything to this your heart desires, and I would’ve been much happier if we had some avocados on hand to add to the mix…but we didn’t.

Clean Eating Burrito Bowl

Chicken

5 pieces chicken tenderloins, cubed (or 2 chicken breasts)
1 can diced chiles
Ground cumin
Crushed red pepper
Garlic powder
Onion powder
2 cloves of garlic, minced
EVOO

Add ons (any combination of any of these, or all)
Clean Eating Spanish Rice
Black Beans
LettuceTomatoes
Onion
Avocado
Olives
Salsa

1. Follow instructions on how to make Clean Eating Spanish Rice.
2. In a medium sized bowl, combine the diced chiles, garlic powder, onion powder, cumin, and crushed red peppers.  Mix together.  After cubing the chicken, add the chicken into the bowl and mix until the seasoned mixture covers the chicken.
3. Over medium high heat, add the EVOO and garlic and allow to saute for about 30 seconds.
4. Add the chicken and cook until no longer pink.
5. Add the rice, beans, vegetables, and chicken to a bowl.  ENJOY!

Burrito BowlOur burrito bowl this time had Spanish Rice, chicken, black beans, lettuce, cheese, tomato, onion, and salsa!

Clean Eating Spanish Rice


It has been far too long since I’ve posted, and I could give you a long list of excuses as to why I’ve been missing in action but I won’t.  Last night, I made some Clean Eating Spanish Rice and thought it was too good not to share, so without further ado, salivate over this recipe.

Clean Eating Spanish RiceMexican Rice

1 and 1/2 cups brown rice (not instant)
1 can tomato sauce
1/2 onion, diced
2 garlic cloves, minced
1 chicken bouillon cube (or 1 and 1/2 cups of chicken broth)
EVOO
Garlic powder
Onion powder
1 can diced tomatoes, undrained (if needed)

1. Saute the diced onions, and minced garlic cloves in the EVOO over medium heat until the onion becomes translucent.
2. Once onion is translucent, add in the rice and saute for about 30 seconds.
3. Add in 1 and 1/2 cups of water and bouillon cube (or broth) and the tomato sauce.  Bring to boil.
4. Season with garlic and onion powder, turn down to a simmer and cover and cook for about 20 minutes.
5. If after about 20 minutes, all of the juices are gone and the rice is still not cooked all the way, add in the can of diced tomatoes (or you can add this in just to add some tomato chunks, which is really delicious).
6. Allow to cook on low, covered, until the rice is completely cooked through.  If you need to add more water, or more broth, do so.

Pizzadillas


Open Face PizzadillaI got this idea from Pinterest, of course!  My schedule is completely wacko this semester, and I’m taking advantage of any quick meal that I can make.  Yesterday, I wasn’t really hungry and the fiancee was, so I made something that he declared “tastes just like a pizza but in a tortilla!”  He was so amazed that these were so goods, and they are actually easy enough that he could make them (he ate 4).  And, if you’ve got little ones, I’m sure they would love these!

Pizzadillas

Ingredients

Whole-wheat tortillas (or regular)
Pepperoni
Half-skim Shredded Mozzarella Cheese (or any good melting cheese)741876DD-C417-4F17-B9B5-2D9AEFFB6A64-1907-0000009886257333
Italian Seasoning
Tomato sauce (or marinara)
Butter

1. Preheat a shallow pan over medium heat.
2. Spread butter on one side of the tortilla, just like you would do a piece of toast.
3. Place the buttered side down in the heated pan, and add cheese, pepperoni, sauce, and Italian Seasoning to one side.
4. Fold the other side up, to look like a quesadilla.  Cook until one side browns, and then flip.  Cook until that side browns.

You could just dip these in a tomato sauce, instead of putting it inside…it does make it quite messy.  But delicious nonetheless.  I think next time, I will just dip it in the tomato sauce.

Garlic Italian Roasted Potatoes


iPhone 246I always tend to have too many potatoes, and need to find a way to hurry up and use them all before they sprout eyeballs.  This recipe is my go-to recipe when wanting to clean out my potato stock, because it is not only delicious but pretty much goes with anything.  I love eating mine just plain, my fiancee likes to eat them with ketchup, and my dad likes to eat it with salsa.  Whichever way you choose to enjoy this dish, it is always yummy.  I hope everyone enjoys this recipe as much as I do!

Garlic Italian Roasted Potatoes

Ingredients

2 large potatoes, or 4 small potatoes (or however many you want to use), chunked
1 onion, chunked
EVOO
4 cloves garlic, minced
Italian Seasoning
Season Salt
Non-stick cooking spray

1. Preheat oven to 400 degrees.
2. In a shallow cooking dish, spray bottom with non-stick cooking spray.
3. Combine chunked onion and potatoes and drizzle with EVOO.
4. Cover the potatoes evenly with minced garlic, and seasoning.
5. Use a spoon to mix the potatoes together to make sure that they are all evenly seasoned.
6. Cook in oven for about 40 minutes, stirring half way through.  When a fork can easily pierce the potato, it is ready.

Bok Choy #2


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I hope everyone enjoyed my short brief explanation of bok choy the other day.  I’ve got another recipe for you to try out!  This one tastes very “vegetable-y”…that’s the only way I know how to explain it.  But, I found it very tastey!

Roasted Bok Choy

8 Bok Choy Pieces, ends trimmed
EVOO
Italian Seasoning
Lemon Juice
Garlic Salt
No-stick cooking spray

1. Preheat oven to 400 degrees.
2. Spray a cookie sheet with non stick cooking spray.
3. Lay out the pieces of bok choy and drizzle with EVOO.  Use a kitchen brush to evenly spread the bok choy with the EVOO on BOTH sides.
4. On one side, season with the Italian seasoning and garlic salt.  Repeat on opposite side.
5. Before placing in oven, use the juice of one lemon on top of the bok choy.

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Before cooking

6. Allow to cook for about 6 minutes, until the greens of the bok choy are wilted.

After cooking

After cooking